Yes, you heard it right…not only are these oatmeal chocolate fudge bars AMAZING, they are also vegan and gluten-free for those who are gluten intolerant.
You’ve heard me rant and rave about chocolate bars before and how I am a choco-holic! Truly I am. They release feel-good chemicals in my brain that once released, I am in hog heaven (and in a great mood, too!).
These gluten-free oatmeal chocolate fudge bars are so yummy and are loaded with dark chocolate. If you prefer semi-sweet chocolate, that works, too. Just make sure they are dairy free. I love Costco for that reason because their Kirkland brand is dairy free.
When I get a chocolate craving, I turn to some amazing chocolate recipes. There are a couple of healthier recipes on the blog that you can feel good about if you munch into them. I love these Andes Chocolate Mint Bars. So healthy and good. I also love my Double Chocolate Power Cookies with a surprise ingredient no one will notice.
This deliciously moist and chocolaty recipe for gluten-free oatmeal chocolate fudge bars is:
Dopamine producing :)
Low in sodium
I think you’ll enjoy this recipe.
I think you will also enjoy this never go-out-of-style recipe for delicious chocolate chip coconut date-nut bars:
Mwah! xoxo Jeni
- 1 cup coconut sugar
- 1 cup natural almond butter
- 2 teaspoons pure vanilla extract
- 1 1/4 cups oat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cups rolled oats
- 1/4 cup, plus 2 tablespoons unsweetened almond milk
- 1/3 to 1/2 cup dairy free dark chocolate chips, to taste
- Line an 8x8-inch baking pan with parchment paper; set aside. Preheat oven to 350 degrees Fahrenheit. (Anything larger than an 8x8-inch pan will not work for this recipe)
- In a large bowl with an electric hand mixer, mix together sugar, almond butter and vanilla on high until smooth and creamy.
- In a separate mixing bowl, sift together oat flour baking powder, and salt. Whisk in rolled oats. Add almond butter mixture to dry ingredients. Slowly add in almond milk and beat on low, then quickly to medium speed until ingredients are well incorporated (about 15 seconds). Do not overmix. The dough will be thick, like cookie dough. Reserve 1/2 cup dough mixture; set aside.
- Press out dough evenly to the bottom of the prepared baking pan, making sure to stretch it until it reaches t he edges of the pan. It may seem like there isn't enough, but there is. Just keep pressing and stretching.
- Evenly sprinkle chocolate chips over the top of the dough. Using a spoon, drop remaining dough by small spoonfools over the chocolate chips.
- Depending on the altitude, bake for 15-25 minutes or until the edges are golden brown and crackly. Due to the chocolate, the center will be moist. Remove and allow to cool in pan over a wire rack for about 10 minutes. Transfer to the refrigerator to cool completely and harden. Lift out by the edges of the parchment paper and slice into 12 small bars.
- Store in an airtight container in the fridge up to 5 days.
Recipe adapted from BlissfulBasil.com